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Veal chops with caper sauce

The Australian Women’s Weekly
 
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Photographer: Ian Wallace. Stylist: Louise Pickford
Photographer: Ian Wallace. Stylist: Louise Pickford

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Easy recipes

Veal chops with caper sauce
INGREDIENTS

1kg kipfler potatoes, halved lengthways
1 tablespoon olive oil
6 x 200g veal chops
20g butter
3 cloves garlic, crushed
¼ cup (125ml) white grape verjuice
¼ cup (60ml) chicken stock
¼ cup (50g) rinsed, drained baby capers
¼ cup finely chopped fresh flat-leaf parsley
150g baby spinach leaves
METHOD

Boil, steam or microwave potato until tender; drain. Cover to keep warm.

Meanwhile, heat oil in large frying pan; cook veal until cooked as desired. Cover veal; stand 5 minutes.

Melt butter in same pan; cook garlic, stirring, until fragrant. Add verjuice and stock to pan; bring to the boil, stirring, until thickened slightly. Remove from heat; stir in capers and parsley.

Divide spinach and potato among serving plates; top with veal, spoon over sauce.
 
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Tip: Try "lamb & potato" or "Low GI"
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